by Chef Gwen
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Photo by Sarah Shatz
A&M's Testing Notes:
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6 cups
chopped cantaloupe, about 1 (4 pound) melon
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1 1/2 cup
orange juice
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1/4 cup
fresh lemon juice
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1/4 cup
fresh lime juice
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2 tablespoons
honey
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1/4 teaspoon
ground cinnamon
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1/4 teaspoon
salt
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Place all ingredients, except for the mint, in a large bowl and stir.
Ask the hotline about this step!Place half the mixture in a blender and puree until smooth. Pour soup into a pitcher, and repeat with remaining mixture.
Ask the hotline about this step!Taste and whisk in more cinnamon, honey or even lemon juice if desired. It should taste sweet and tart, with only a hint of cinnamon. Chill the soup until ready to serve.
Ask the hotline about this step!Remove the mint leaves from the stem (discard) and stack the leaves on top of each other. Roll lengthwise into a tight "cigar." Slice crosswise into thin strips.
Ask the hotline about this step!Pour the chilled soup into six soup bowls. Garnish each with a sprinkle of shredded mint and serve.
Ask the hotline about this step!I added mint from my garden, a touch of cayenne and omitted honey. Delicious. I always was turned off by the idea of cantaloupe soup until I saw this recipe.
Although it is still the dead of Winter, I decided to make this anyway and it is dee-lish. You aren't kidding about it taking 5 minutes to prepare, either. Highly recommended. Will use a little less salt next time. Thnx for a great easy recipe.
I cannot wait to make this; I usually find cold soups and creative approaches to cantaloupe ridiculous: why not just eat the fruit? But this is right up my alley. Thanks for sharing it.
I cannot wait to make this; I usually find cold soups and creative approaches to cantaloupe ridiculous: why not just eat the fruit? But this is right up my alley. Thanks for sharing it.
I cannot wait to make this; I usually find cold soups and creative approaches to cantaloupe ridiculous: why not just eat the fruit? But this is right up my alley. Thanks for sharing it.
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Simple ingredients, and a very simple method, leave no excuses not to try this at home.
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We did a lot of juicing that day. Luckily, Amanda is very handy with a reamer.
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This soup is so easy, that after the cantaloupe is cut and measured, the work is basically done.
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Toss the melon, juices, honey and cinnamon together...
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And just blend it all!
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The soup looks incredibly smooth and creamy.
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And Amanda likes to live dangerously by taking the top off the blender while it's going. Admittedly, it looked cool, but we do not reccomend trying this at home -- blender disasters are a nightmare.
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We poured it right into a pitcher to chill, so that serving would be as simple as possible.
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Merrill employs a great technique for chiffonading mint -- just use scissors!
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We topped it with the reccomended yogurt, thinned with milk, and it was a big hit, even with Amanda's 3-year-olds.
I made this soup and found it light and refreshing. However, Drone would not even consider "cold soup", so I poured it in a mug and called it "citrus melon cooler". A neighbor had given us a loaf of blueberry bread that complemented the soup nicely.